How to Temper Chocolate

Place about two thirds of 1½–2 lb. chocolate, finely chopped, in a double boiler or metal bowl set over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water bath). Place a candy thermometer or digital thermometer in the chocolate and stir frequently with a rubber spatula. Do not let the temperature of the chocolate exceed 120° for dark chocolate or 105° for milk or white chocolate.

When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation.

Stir in the remaining chopped chocolate a little at a time, letting each addition melt fully before adding more. Monitor the chocolate until it has cooled to about 82°. If it is warmer, keep stirring; if it is cooler, begin the next step.

Place cooled chocolate back over simmering water. For dark chocolate, reheat to 88°–91°. For milk and white chocolate, reheat to 85°–87°. Remove the bowl from heat once you have reached the right temperature.

Spread a small spoonful of chocolate on a piece of wax paper. If it looks dull or streaky, re-temper the chocolate from the beginning. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper. Keeping chocolate in temper: Once melted chocolate has been tempered, it must be used before it cools and sets. Keep your chocolate within the temperature ranges listed in step 4 by reheating it in 5–10-second intervals whenever the temperature drops. If the chocolate cools to 84°–86° and is still fairly liquid, it can be reheated as in step 4. If it has completely cooled and solidified, it should be re-tempered.